Sheet Pan Plant-Based Breakfast Burritos
Say goodbye to the sad granola bar breakfast. These Vegan Sheet Pan Breakfast Burritos are what I make instead. Everything cooks together in one 9x13 pan. The tofu bakes soft and eggy, the potatoes and vegan sausage turn crispy and savory, and it all gets rolled into warm tortillas with melty vegan cheddar. Wrap them and keep them in the fridge or freezer. On a busy morning, heat one up and go. Each burrito has 25g of protein, so you stay full all the way to lunch.
Servings: 8 burritos
Calories: 513kcal
Equipment
- 9x13 pan
Ingredients
- 1 package vegan sausages of choice (approx 14 oz) I use Impossible or Beyond
- 2-3 cups chopped potatoes of choice I like gold or multi-color potatoes. If you like potatoes use 3 cups.
- 1 tbsp high heat oil
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
Plant-Based "Egg"
- 2 blocks extra firm tofu (~14 oz each) drained and pressed for 15 minutes.
- 1/2 cup chickpea flour
- 1-1.5 cups soy milk unsweetened, plain
- 1/3 cup nutritional yeast
- 2 tsp turmeric
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder add more if you like a little spice
- 1/2 tsp black salt
- 1/2 tsp salt add more to your taste
- Fresh black pepper to taste
- 1-2 large handfuls fresh spinach optional, add more if desired
- 4-5 oz vegan cheddar shreds I like Violife
For Burritos
- ~8 large flour tortillas of choice choose gf, if needed
- Other optional toppings if eating right away: avocado, salsa, pico de gallo, fresh spinach, cilantro, sour cream, and more.
Instructions
- Bake Potatoes & Sausage: Preheat Oven to 375°F. Add your chopped potatoes to the 9x13 pan with a small amount of oil, garlic powder, onion, powder, and a little salt & pepper to taste. Toss to coat. Spread out your crumbled vegan sausage around it as evenly as possible. Bake at 375°F for 20-25 minutes, until the potatoes are almost fork tender (they don’t have to be completely done, they will cook more later).
- Make your "Egg":While your potatoes & sausage bake, make your “egg” mixture. In a large blender, add your 2 blocks of tofu (drained & pressed), chickpea flour, spices, nutritional yeast, and soy milk.Your blender will definitely be full - if your blender is smaller and you can't fit it all, consider blending in two steps. I used a tamper to help me blend. Blend until combined – but no need to make it completely smooth. A few tofu pieces can be good and mimic a scrambled egg. If your mixture is really thick and you’re having trouble blending, add a little more soy milk (don’t overdo it though, you don’t want a soupy consistency or it won’t thicken up later in the oven.)
- Add spinach:Check your potatoes & sausage. The potatoes should be almost fork-tender. They will continue to cook in the oven once you add your “egg”. Add spinach on top of your sausage & potato. Feel free to add as much as you want – this will wilt a lot during the next baking process.
- Add "egg":Pour in your vegan egg mixture. It may be a little thick, but that's okay. Mix it well with a large spoon or rubber spatula to make sure everything is well-combined.
- Add cheese:Sprinkle the top with vegan cheese of choice.
- Bake:Bake for 25-30 minutes until it is no longer mushy/watery in the center. It will continue to firm up as it cools.I recommend letting it cool for at least 20-30 minutes before cutting into rectangles. I was able to cut mine into 8 even rectangles.
- Wrap it up:Add a piece of the egg to a large flour tortilla. If eating right away, you can add in other fixings like avocado, salsa, pico, etc. If freezing, I do not recommend adding in other “fresh” ingredients.Enjoy!
Notes
Add-ins that freeze well
- Black beans or pinto beans, drained and patted dry
- Roasted peppers and onions, cooked down until the moisture is gone
- Sautéed mushrooms, cooked hard until they squeak and stop releasing liquid
- Frozen spinach, thawed and squeezed dry in a towel
- Sweet potato in place of the potato, cut small so it crisps
- Avocado or guacamole
- Fresh salsa or pico de gallo
- Cilantro, green onion, shredded lettuce
- Vegan sour cream
- Cool the filling completely before slicing & rolling. It will firm up more as it sits. Warm filling steams the tortilla and makes it gummy.
- Warm tortillas for 10 to 15 seconds before rolling so they fold without cracking.
- Crisp up your final burrito in a skillet or in the oven on broiler mode for a few minutes. There's nothing like a crisp burrito!
- To reheat from frozen: microwave in a damp paper towel, then crisp in the air fryer or a dry skillet.
- For gluten-free: Use GF tortillas and Beyond Meat Sausage (which is certified GF vs. Impossible is not)
Nutrition
Calories: 513kcal | Carbohydrates: 56g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1292mg | Potassium: 632mg | Fiber: 6g | Sugar: 5g | Vitamin A: 169IU | Vitamin C: 13mg | Calcium: 185mg | Iron: 5mg